Here is an easy healthy blueberry dessert to celebrate the summer! The Summer Solstice is technically 11 days away, but I’m declaring it summer right now anyway. Even though it rained 2 days ago, it’s been pretty sunny and warm in Seattle and Anacortes. I even felt ashamed running inside on the treadmill and wasting that fresh air and healthy sunlight.
Whole foods on Westlake had a screaming deal on organic blueberries so I thought I’d share this recipe (if you want to call it that-it’s more of a throw in a bowl dessert). You’ve probably heard that blueberries are full of antioxidants, and great for your skin, but these are also full of rich summer flavor. (I was actually lured to the display by the balmy scent…that is my rule, I must smell berries before I see them or I won’t buy them).
Items needed for your blueberry dessert: Organic if possible.
- Pint of blueberries
- Nectarine or honey mango is a nice option
- Greek Yogurt-Plain, unsweetened
- Coconut Milk-Organic regular-NOT low fat (Why? See note below)
I’m not big on measuring when cooking as its kind of constraining so I’ll leave the proportions up to your liking. Cut up the banana and nectarine and toss in a bowl with the berries. Put a scoop or so of the Greek yogurt and
drizzle I mean pour coconut milk over the top and sprinkle with walnuts. That’s it, you’re done. You can break up the walnuts with your fingers-no need for fancy tools or grinder. If you are entertaining a vegan or a non-dairy diner, be kind and omit the yogurt. They will appreciate your thoughtfulness. This dessert is also gluten-free, BTW. (I’m not a vegan myself but feel its important to be aware of others eating preferences.) I prefer to eat the fruit at room temperature (its an Acupuncturist thing-don’t want to put out the digestive fire) but feel free to serve chilled if you like. The berries are a nice flavor contrast to the creaminess of the banana and the floral note of the nectarine. The walnuts and yogurt add protein and healthy fat, and the banana texture gets along really well with the walnuts. The color palette is quite appetizing too. Hope I don’t sound like a snob here but these things matter.
Thai Kitchen is my favorite organic coconut milk. It’s thicker and more creamy than the 365 Whole Foods brand, and readily available at most grocery stores. The reduced or low fat version just has more water, so if you really want have less fat you can buy this and water it down. I would keep the fat content so your brain is satiated, and you won’t crave more sugar or something else to make up for it. I still haven’t found coconut milk in a lined can to protect from the aluminum, so if anyone knows of a brand let me know and I’ll post it. Anyone who’s been around me knows I love coconut milk and use this in place of cream in coffee, hot chocolate and in soups like clam/seafood chowder or other “cream” based broths. Coconut milk is non-dairy and also vegan friendly.
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